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Tag Archives: cake

There are so many times when the whole process of baking a cake can feel so lengthy and tedious. Even when some guests are coming over lunch or dinner at a short notice, we are usually on the lookout for desserts that are quick to make and scrumptious at the same time.

So if you wish to make an easy, quick, delectable, chocolaty cake, without getting into the hassle of baking, do try the super easy biscuit cake.

When I tried this for the first time, it took me just 10 minutes to make the cake mix. After setting it in the refrigerator for a couple of hours, the biscuit cake was ready to be served.

I would personally recommend this to all chocolate cake lovers. My family swoons over the idea of having a biscuit cake, especially on a summer afternoon when a cold and chocolaty dessert feels like heaven on earth.

Yummy, Gooey and Chocolaty No Bake Biscuit Cake

Do try making it for your family and friends as well. It’s so easy, even your kids can make this no bake cake. Here’s the recipe:

Ingredients:

1 cup milk

2 tbsp cocoa powder/2-3 cubes of chocolate

2 tbsp of vegetable oil/2 cubes of butter

2 packets of Marie biscuits/Cracker biscuits

3-4 tbsp sugar

1 tsp Vanilla Essence

Dry fruits (roasted/non-roasted)

For setting the cake:

Cling Wrap

Tray/Aluminium Container (can be used alternately as cake setting bases)

Method:

Put oil/butter, vanilla essence and sugar in a bowl and mix well

Heat the milk slightly and add chocolate. Allow the chocolate to melt in case using chocolate cubes

Pour the milk and chocolate mix over the oil/butter, vanilla essence and sugar mixture. Mix well

Add crushed biscuits and keep turning the mixture so that all the mixture gets absorbed by the biscuits

Keep adding biscuits until you get a thick mixture

Add the dry fruits to the mix. I used roasted cashews, almonds and pistachios

Now place a cling wrap on the kitchen counter and transfer the cake mix on it

Wrap in a shape you wish to set the cake in (round, square or oval)

After wrapping in the cling film I place the cake in a 5” round cake container to get the perfect round cake shape

You can even directly place the cling wrapped cake on a tray

Set in the refrigerator for 1.5 to 2 hrs

Tip: Some people love the crispiness of the biscuits in the cake, while some do not. For those who love the crispiness, 2 hrs setting time is enough. For those who like their cake all soft and gooey, refrigerate the cake overnight, the biscuits will absorb more moisture and become softer.

This is in continuation to my post yesterday, wherein I shared the recipe for making an Eggless Chocolate Cake and all my hard work paid off when the resulting cake was fabulously fluffed and spongy.

The whiff in the air that a freshly baked cake leaves is absolutely irresistible. I just always want to cut the warm cake into slices, put some Hershey’s chocolate sauce and roasted nuts and eat it to get that melt-in-the-mouth feeling….mmmmm..:)

But, I had different plans that required the entire cake to be ‘saved’ and put aside to be cooled down. Then I started making the frosting for the cake.

As some of us were discussing yesterday, patience is the key to the frosting part, be it waiting for the cake to cool down to giving the final touches while icing the cake (an attempt to make a neatly wrapped delicious looking cake :)).

Usually I use a chocolate butter cream frosting for all my cakes because everyone at my home loves chocolate like mad ;). But this time I wished to make a contrasting frosting, as in white on chocolate brown, to make it look visually more appealing. I personally love the look of the white vanilla frosting placed neatly in the layers of the chocolate cake when sliced. 🙂

The final look of my vanilla butter cream frosting wrapped eggless chocolate cake (wow…sounds to tempting) is here for you. After wrapping this cake in the frosting, I dusted some grated Dairy Milk Chocolate on the top and sides of the cake and then to give a little colour to the too plain look of the cake, I decorated it with some Cadbury Gems on the circumference.

Vanilla Buttercream Frosting on Eggless Chocolate Cake

Vanilla Buttercream Frosting on Eggless Chocolate Cake

And for those of you who wished to see the sponginess of the cake from the inside, here’s the pic of the sliced cake. The contrasting frosting sits pretty in between the layers, making me happy with the final outcome.